Blueberry Thyme Marble Rolls: Brave New Meal – Bad Manners

Brave New Meal by Bad Manners, Hachette Australia, RRP $45.00, Out Now

1 cup almond or oat milk, warm but not hot

1 envelope dry yeast (2. teaspoons)

2 tablespoons sugar

6 tablespoons nondairy butter, at room temperature, or olive oil

1 teaspoon salt

3 cups all-purpose flour or bread flour

⅓ cup Blueberry-Thyme Preserves

(page 190) or your favorite jam

1 teaspoon chopped fresh thyme— optional, but it’s in the title for a *** reason

Method

1 In a stand mixer fitted with the paddle (or a big bowl if you’re doing this ** by hand), mix together the warm milk, yeast, and sugar and let it sit for a couple of minutes to make sure your yeast is still alive. It will start looking less like individual granules and will start to swell up a little, float, and look kinda like pond scum. If your milk was too hot or the yeast is old as hell, this won’t happen and you should just start over with new yeast and milk. There’s no fixing that.

2 Once we know all your s** is alive and well, add 4 tablespoons of the butter, the salt, and 1 cup of the flour. Beat on low speed for 30 seconds to get that flour worked in. Scrape down the sides of the bowl with a spatula, then add the remaining 2 cups flour. Beat on medium speed until a smooth dough comes together and pulls away from the sides of the bowl, about 2 minutes. If you’re doing this by hand, use a large spoon or rubber spatula. It’s not hard, just a bit of an arm workout.

3 Once a ball of dough has come together, you need to knead **. Either keep the dough in the mixer and beat with a dough hook on medium-high for an additional 5 minutes or knead by hand on a lightly floured surface for 5 to 8 minutes.

4 Once you’ve got a smooth ball of dough going, lightly grease a large bowl with some oil and put the dough ball in there, rubbing it around so it’s coated in a little oil, too. Cover the bowl with a small kitchen towel or some plastic wrap and stick it in a warmish, non breezy place to rise. It’s gonna get super big, puffy, and double in size, so make sure you picked the right bowl. Depending on how warm your spot is this could take anywhere from 45 minutes to 1. hours.

5 Grease a 9 × 13-inch baking pan or two 9-inch square or round baking pans and line the bottoms with parchment. Punch the dough down to release the air and place it on a well-floured surface. Roll it out until you have a 10 × 15-inch rectangle, a little bigger than a piece of paper. Cut that rectangle in half crosswise and spread a thin layer of jam all over one half. Now cover that shit up with the other half of the dough, leaving you with a 5 × 15-inch rectangle of dough with a preserve filling. Now cut that dough lengthwise into 4 strips and cut each of those strips crosswise into thirds, leaving you with 12 strips of dough 5 inches long and about 1. inches wide. 6 To get the marble shape, grab a preserve-filled strip and hold each end in a different hand. Twist the dough twice and then make a U with the strip. Fold the left strip over the right and then stuff the end of the right strip over the left and through the center of the small circle you just made. Tuck the other end underneath and you should get something looking like a little marbled knot. It’s just like a short, single knot on a shoelace with the ends tucked in and under. Don’t overthink this part.

Place these in the baking pan(s) with at least 1 inch between them because these f** expand. Once you’re done, cover the pan(s), and let rise again until they’re all puffy and looking like rolls, another 30 to 45 minutes.

7 Warm up oven to 350 F or 175 C

8 Melt the remaining 2 tablespoons butter. Brush the rolls with some of the melted butter and sprinkle with the thyme. Bake until golden brown on top, 20 to 25 minutes, rotating the pan(s) front to back halfway through. When they are ready, pull them out and brush them with a little more butter. Let them cool for a few minutes before serving. To store, cover the rolls and store at room temperature for 2 to 3 days or in the refrigerator for up to 1 week.

Meat Free Monday: Sticky Tofu with Sweet Sesame Sauce – Brave New Meal -Bad Manners

Brave New Meal by Bad Manners, Hachette Australia, RRP $45.00, Out Now

TOFU

12 ounces extra-firm tofu

2 tablespoons tamari or soy sauce

2 tablespoons Maggi Seasoning* (or substitute soy sauce)

2 tablespoons mirin or apple juice

1 teaspoon chili-garlic paste or Sriracha

SWEET SESAME SAUCE

1 tablespoon toasted

sesame oil

1 large clove garlic, minced

. cup rice vinegar

. cup pure maple syrup

. cup tamari or soy sauce

2 tablespoons Cornstarch

1 Wrap the tofu in a clean towel or some paper towels and set something heavy like a pan on top to wick away any moisture. Let it get squashed there for about 10 minutes.

2 While the tofu is pressing, in a small glass, combine the tamari, Maggi, mirin, and chili-garlic paste to make a marinade.

3 When the tofu has released a lot of its water or when 10 minutes has passed, chop it up into cubes about the size of a quarter, place ’em in a bowl, and drown those bitches with the marinade. Let that sit, mixing them around occasionally, for at least 20 minutes and up to 2 hours.

4 When you’re ready to get this shit goin’, make the sesame sauce: Grab a small glass and mix the sesame oil, garlic, vinegar, maple syrup, tamari, and cornstarch, making sure there’s no clumps. Set that aside. That’s that sauce in the photo that made you wanna cook this shit in the first place.

5 **To finish, place the white rice flour in a wide bowl and drain the marinating tofu. Throw the tofu in the rice flour and toss to coat all the lil tofu pieces in the flour.

6 Heat a large skillet over medium heat with the oil. Use a slotted spoon to get the coated tofu out the extra flour and into the hot pan. Toss the tofu around in the pan until all the pieces have a coating of oil. Cook the pieces on as many sides as possible for at least 1 minute or till light golden brown. When most of the tofu looks good, toss in the shallot and ginger and cook for about 30 seconds. Stir the teriyaki sauce around to make sure everything is incorporated, then pour it over the tofu in the hot pan.

7 You’re almost done, so don’t get lost in the sauce now. Cook, stirring frequently, to coat the tofu as the sauce thickens up, 1 to 2 minutes. When the sauce looks nice and thick and all the tofu is coated, remove from the heat.

8 Serve just like this or top it with some cilantro, green onions, or sesame seeds to really flex on the terrible takeout you usually settle for.

**TO FINISH

. cup white rice flour or cornstarch

2 tablespoons neutral oil, such as peanut or safflower

1 shallot, diced

2 tablespoons minced fresh ginger

Optional garnishes:

Chopped cilantro, chopped green onions, or sesame seeds

Chocolate, Pear and Oat Breakfast Tray Bake: Joe’s Family Food – Joe Wicks

CHOCOLATE, PEAR + OAT BREAKFAST TRAYBAKE

SERVES 3 – PREP 5MINS – COOK 20MINS

Ingredients

2 x 410g tins of pear halves (in natural juice), drained

2 small eggs

½ tsp ground cinnamon

1 tbsp cocoa powder

150g Greek or natural yoghurt, plus extra to serve

2 tbsp maple syrup

130g porridge oats

4 tsp sugar-free hazelnut and chocolate spread

handful of chopped, toasted hazelnuts, to serve

Preheat the oven to 220°C (200°C fan/gas mark 7).

Put half the tinned pear halves in a blender along with the eggs, cinnamon, cocoa powder, yoghurt and maple syrup and blend until smooth and combined.

Mix the blended pear mixture with the oats and pour into a small baking dish roughly 23 x 17cm (9 x 6½in). Arrange the remaining pear halves in the dish, pushing them down into the mixture. Dot with the chocolate and hazelnut spread and bake in the oven for 20 minutes, or until set.

Remove from the oven, sprinkle with the chopped hazelnuts and serve with a dollop of extra yoghurt on the side.

Sneak Peek – Joes Family Food – Joe Wicks

Joe’s Family Food

Joe Wicks

Pan Macmillan

Bluebird

Pre order here

Joe’s Family Food will be available at the end of the month (pre order now) I will be sharing 3 recipes:

Broccoli Carbonara

Indian Spiced Chickpea Burgers and

Chocolate, Pear and Oat Breakfast Tray

Stay Tuned!

Overnight Cinnamon Buns: Food for the Soul – Lucy Lord

It’s winter, time to get baking. Cinnamon scrolls/buns are one of my favourites.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Overnight cinnamon buns with a maple cream cheese glaze

225ml milk

1 tbsp active dried yeast

90g granulated sugar, plus 1 tbsp

550g strong white bread flour

1 tsp ground cinnamon

1 tsp salt

1 tsp vanilla bean paste (or use vanilla extract)

2 large eggs

75g butter, melted

FOR THE FILLING

6 tbsp butter, at room temperature

180g soft dark brown sugar

2 tbsp ground cinnamon

FOR THE MAPLE CREAM CHEESE GLAZE

120g cream cheese

3 tbsp butter, at room temperature

75g icing sugar

1 tsp vanilla bean paste (or use vanilla extract)

4 tbsp maple syrup

pinch of salt

1. Gently warm the milk in a pan until it’s ‘bath-water warm’, then pour into a jug and add the yeast and

the tablespoon of sugar. Stir to mix and then leave to activate for 5 minutes, or until it goes foamy.

2. Put the flour, cinnamon and salt into a large bowl. In a separate bowl, combine the 90g granulated sugar,

vanilla, eggs and melted butter and then pour this into the bowl of flour along with the activated yeast milk.

Mix with a spoon until a dough forms.

3. Turn out on to a lightly floured surface and knead for 8–10 minutes until a smooth dough is formed and

the dough is no longer sticky. Transfer this dough to a clean and lightly oiled bowl, then cover with cling film

and leave to rise in a warm place for about 1 hour, or until doubled in size. Meanwhile, grease and line a 30 x

20cm baking tray with non-stick baking paper.

4. Without disturbing the risen dough too much, roll it out on a lightly floured surface to a large rectangle,

about 40 x 60cm. Spread the softened butter all over the dough rectangle, leaving an unbuttered

1cm border on all sides. Mix the sugar and cinnamon together and sprinkle this all over the dough, using

your fingers to press it into the butter.

5. Starting at a long edge, tightly roll the dough up like a Swiss roll, pinching at the end to seal and keep a tight

roll. Use a very sharp knife to score and then cut the roll into 12 slices, each about 4cm thick. Trim off any

loose ends.

6. Place the rolls in the greased baking tray, cover tightly with cling film and place in the fridge overnight, or for

at least 12 hours.

7. When you are ready to bake, remove the cinnamon rolls from the fridge, uncover and allow to come

to room temperature for about 1 hour. Meanwhile, preheat the oven to 200°C/180°C fan

8. Bake for 20–25 minutes until starting to turn golden around the edges and the dough is firm to touch and

hollow when tapped with a wooden spoon.

9. Make the cream cheese glaze by combining everything with a hand-held electric whisk in a small bowl.

10. Remove the cinnamon buns from the oven and whilst they are still warm and in the baking tray, generously

spread the glaze over the top. Enjoy warm or keep for 2–3 days in an airtight container at room temperature

or up to 5 days in the fridge.

NOTE

• If you have a stand mixer, use the dough hook attachment to mix and knead the dough.

• These can be frozen once baked or after the first proving; allow to defrost overnight in the fridge and then bake as above.

Grilled Chicken, Mango & Avocado Salad: Food for the Soul – Lucy Lord

Grilled chicken, mango and avocado salad with cashews and chilli lime dressing

Serves 2

2 skinless chicken breasts

1 tbsp olive oil

2 garlic cloves, finely chopped or grated

Pinch of chilli powder or cayenne pepper

Pinch of salt

Large handful of soft leafy greens, such as lamb’s lettuce and baby spinach

1 mango, peeled, stoned and sliced

1 avocado, peeled, stoned and sliced

Handful of basil, roughly torn

30g cashews, roughly chopped

Lime wedges, to serve

FOR THE DRESSING

2 tbsp olive oil

Zest and juice of ½ lime

½ tbsp apple cider vinegar

½ tbsp honey

Pinch of chilli flakes

Pinch of salt

1. Preheat the grill to high and line a baking tray with foil.

2. In a mug or small jar, whisk the dressing ingredients

together with a fork.

3. Butterfly the chicken breasts in half lengthways and use your hands to rub the olive oil over each one. Place

on the baking tray and sprinkle over the garlic, chilli powder or cayenne pepper and salt, gently rubbing

the seasoning on to both sides of the breast. Grill the chicken for 4–5 minutes on each side, turning halfway,

until golden brown.

4. Meanwhile, assemble the salad leaves and top with the mango, avocado and basil.

5. Once the chicken is cooked, thinly slice into strips and add to the salad along with the cashews. Drizzle over

the dressing and serve with lime wedges.

NOTE

• This salad is best enjoyed fresh but you can cook the chicken and make the dressing in advance and keep

in separate airtight containers in the fridge for up to 3 days, just add the fresh fruits and assemble when

you’re ready to enjoy.

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

#MeatfreeMonday Asparagus, Pea and New Potato Frittata: Food for the Soul – Lucy Lord

Reclaim your time, your kitchen, and your tastebuds with over 80 delicious recipes to feed your soul!

Whether you have 15 minutes or an hour to spare, this gorgeous debut cookbook from Lucy Lord will reignite your love for cooking, help you get creative in the kitchen, and redefine your relationship with food.

Be it a two-minute-smoothie in the morning to get you going before work, or a thick slice of banana bread on a lazy weekend catch-up with friends, these recipes are simple but special.

Dig into this beautiful book and discover that happiness really is homemade.

With chapters including:
• It’s a Good Day to Have a Good Day: Breakfasts and Brunches
• Dips and Dressings: Your new staples
• Say No to Shit Salads
• Mains: Winning combinations for any appetite
• In-Betweens and Afters
• Get Baked: Sweet and Savoury recipes to rival any artisan
• Smoothies and Cocktails

Recipes and images taken from Food for the Soul by Lucy Lord, published by HarperCollins.

Serves 6

250g new potatoes, quartered

100g asparagus tips

150g frozen peas

1 tbsp olive oil

1 yellow onion, sliced

2 garlic cloves, finely chopped or grated

2 handfuls of spinach

8 eggs

80ml milk

80g Cheddar cheese, grated

Fresh herbs, such as parsley, mint or dill, to garnish

Salt

1. Preheat the oven to 200°C/180°C fan.

2. Put the quartered potatoes into a saucepan of cold salted water and bring to the boil. Once boiling, cook

for 5 minutes until tender but still with some bite, then add the asparagus tips and peas and cook for 1 more

minute. Drain and set aside.

3. Heat the olive oil in a large non-stick frying pan over a medium–low heat and add the onion. Sauté until soft,

then add the garlic and spinach and cook until the spinach has wilted.

4. Whisk the eggs, milk and half of the grated cheese in a large bowl. If you’re using an ovenproof frying pan –

with a metal handle – pour the egg mixture over the vegetables and make sure the vegetables are evenly

distributed. If not, transfer the cooked vegetables to a casserole dish and pour the egg mixture over.

5. Sprinkle over the remaining grated cheese and bake in the oven for 30–40 minutes. I like to put this under

a very hot grill for the last 2–3 minutes so it gets a nice bubbly crust. Remove from the oven or grill and

allow to cool before removing from the frying pan or dish and cutting into slices. Serve garnished with

fresh herbs.

NOTE

• Keep in the fridge for up to 3 days.

Roast Nut and Goji Berry Chocolate Bark -The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers

Just in time for Easter is this fabulously easy chocolate recipe. Your welcome 🙂


The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,

Published by Macmillan Australia, RRP $34.99,

Photography by Rob Palmer

 

When you have visitors, this is a sweet treat that can be rustled together from pantry items. It takes
no time and can be setting in the fridge waiting to be devoured within a few minutes. I keep a big jar
of nuts and goji berries at home for snacks, so if I have chocolate on hand, it’s a super-quick
sweet solution.” p189

 

 

Makes 16 pieces

200 g good-quality dark chocolate (I like Lindt chocolate)

1½–2 cups roasted mixed nuts, coconut flakes and goji berries

1. Line a baking tray or chopping board with baking paper. Break the chocolate up into a microwave-safe
bowl and melt in the microwave for 30 seconds at a time, stirring in between, until completely melted.

2. Add the nuts, coconut flakes and goji berry mix to the melted chocolate ½ cup at a time and stir until the
mix is completely covered in chocolate. You can make it as chunky as you like. You can keep adding
the nut mix until it’s jam packed or you can keep it lighter – I make mine super chunky with nuts so I
keep adding them until there’s only just enough chocolate to cover everything before laying out to set.

3. Spoon the chocolate mixture onto the lined tray or board, then use the back of a knife, spoon or spatula
to spread it out in an even layer. At this point, I like to sprinkle a couple more handfuls of nut and berry mix
over the top of the chocolate bark for decoration.

4. Place in the fridge for at least an hour to set, then break or cut into pieces and dive in! If there is any
left over, keep it in an airtight container in the fridge

 

#MeatFreeMonday : Healthier Cauliflower Cheese – The 16:8 Intermittent Fasting Lifestyle Plan – Jamie Rose Chambers

 

The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers, Published by Macmillan Australia, RRP $34.99, Photography by Rob Palmer

 

 

“Who doesn’t love caulifower cheese? It’s usually put in the ‘sometimes food’/‘special treat’ category because it’s notorious for being rich and high in calories. My cauli cheese with a healthier twist uses a few easy ingredient swaps to make a delicious alternative, but is still the perfect comforting dinner for when you want something warm and cheesy to snuggle up with.” p 165

 

Serves 4 as a side dish, 2 as a main
1 head of cauliflower
3 eggs
½ cup (130 g) plain Greek-style yoghurt
1 heaped teaspoon dijon mustard
¼ teaspoon ground nutmeg
sea salt and freshly ground black pepper
½ cup (50 g) coarsely grated tasty cheddar


1. Preheat the oven to 200°C. Remove the core of the cauliflower but be careful not to cut too deeply – you
want the head to stay together.

2. Place a steamer tray on top of a large saucepan filled with water and bring to the boil over high heat. Once
boiling, place the cauliflower, stalk side down, in the steamer, and cover with a lid. Allow to steam for
about 5 minutes or until it begins to soften. Turn off the heat, remove the lid to release the steam and
leave the cauliflower to dry off for a few minutes.


3. Place the cauliflower in a small baking dish so it sits quite snugly. In a large bowl or jug, whisk together
the eggs, yoghurt, mustard and nutmeg and season with salt and pepper. Stir through the grated cheese,
then pour this mixture all over the cauliflower and bake for 20–25 minutes, or until golden.


4. This can be enjoyed as a light vegetarian meal but we love having it at home as a side dish with some fish
or a schnitzel (see page 166)